Pattersons

It's easy to miss the discrete entrance of this excellent French restaurant just off Conduit Street . It's run by the father and son team of Raymond and Thomas Patterson - the former head chef at the Garrick Club at the stoves. The comfortable dining room, with well-space tables and crisp white napery make it an ideal business destination.

A short carte might include the likes of 'Caramelised Sweetbread Croustillons with a Cep Bolognese and Tomato Jam'; 'Smoked Haddock and Sweetcorn Brandade with Baby Squid and Cauliflower' and 'Potato and Aubergine Terrine with Goats Cheese Fondant, Beetroot and Parsley Juices' to begin.

If you have room, maybe finish with 'Chocolate Fondant with Raspberry Terrine and Chocolate Foam'; 'Millefeuille of Sorbets, Pineapple Wafers and a Ministrone of Fruit' or their excellent French cheeses.